WINTER MENU
Each entrée will serve 4 to 6 and will be packaged in oven ready cookware.
All recipes and baking instructions will be handed out at the end of each class. This way your family can discuss what we learned in class while enjoying the dinner we created! If you loose your recipe, don't worry, each week we post the meals cooking instructions on Facebook!
We will provide vegetarian options upon request at registration.
Families that don’t eat certain types of meat should register as vegetarian.
Our meals are nut free, but we’re unable to provide gluten free or dairy free classes or substitutions.
**Please note that students work together to make one large pot of class sauce that is divided among the students, so substitutions are not an option.
KEY: GF=gluten free meal, DF=dairy free meal, VG=meal is vegetarian (all meals can be made vegetarian)
All recipes and baking instructions will be handed out at the end of each class. This way your family can discuss what we learned in class while enjoying the dinner we created! If you loose your recipe, don't worry, each week we post the meals cooking instructions on Facebook!
We will provide vegetarian options upon request at registration.
Families that don’t eat certain types of meat should register as vegetarian.
Our meals are nut free, but we’re unable to provide gluten free or dairy free classes or substitutions.
**Please note that students work together to make one large pot of class sauce that is divided among the students, so substitutions are not an option.
KEY: GF=gluten free meal, DF=dairy free meal, VG=meal is vegetarian (all meals can be made vegetarian)
Below is our Menu. (*Dates reflect a M-F schedule)
* Please note that the first day of class students will be focusing on KNIFE SKILLS and will be bring home a large side salad instead of dinner. Here is a soup and bread recipe that would go well.
The First Day of Class:
Basic House Salad: Using romaine lettuce, carrots, celery, peppers, tomatoes, and cucumbers, students will practice knife skills and different types of cuts. We will also make a basic balsamic vinaigrette from scratch. (DF, GF, VG)
The First Day of Class:
Basic House Salad: Using romaine lettuce, carrots, celery, peppers, tomatoes, and cucumbers, students will practice knife skills and different types of cuts. We will also make a basic balsamic vinaigrette from scratch. (DF, GF, VG)
Feb 15th – 19th Closed for Break
Feb 22nd – 26th Shepherd's Pie- One of our favorites! Students will build layers of veggies, beef, and cheddar. Then top it with mashed cauliflower and potatoes. (GF)
Mar 1st – 5th Braided Burrito (Student suggested): Students will work in teams to make a dough. As it rises, we will make a seasoned taco filling of onions, beef, beans, corn, and cheese.
Mar 8th – 12th Bubble & Squeak: A traditional British breakfast made from boiled potatoes and cabbage. The main ingredients are potato and cabbage but carrots, peas, brussels sprouts, or any other leftover vegetables may be added. (GF)
Mar 15th – 19th Chicken Tamale Casserole: Students will make a masa base and build layers of seasoned chicken and roasted onions and peppers. We will smother it in hand-made Mole or Verde sauce.
Mar 22nd – 26th Pizza: Students will learn the science behind baking when make pizza dough from scratch! They can top their 16” pizza with 7 different veggies, sausage, pepperoni, and mozzarella.
Feb 22nd – 26th Shepherd's Pie- One of our favorites! Students will build layers of veggies, beef, and cheddar. Then top it with mashed cauliflower and potatoes. (GF)
Mar 1st – 5th Braided Burrito (Student suggested): Students will work in teams to make a dough. As it rises, we will make a seasoned taco filling of onions, beef, beans, corn, and cheese.
Mar 8th – 12th Bubble & Squeak: A traditional British breakfast made from boiled potatoes and cabbage. The main ingredients are potato and cabbage but carrots, peas, brussels sprouts, or any other leftover vegetables may be added. (GF)
Mar 15th – 19th Chicken Tamale Casserole: Students will make a masa base and build layers of seasoned chicken and roasted onions and peppers. We will smother it in hand-made Mole or Verde sauce.
Mar 22nd – 26th Pizza: Students will learn the science behind baking when make pizza dough from scratch! They can top their 16” pizza with 7 different veggies, sausage, pepperoni, and mozzarella.